Whole gutted Turbot (wild caught)

Found on menus in the whitest of white-tablecloth restaurants, turbot is a favored flatfish for discerning chefs.  Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flake and an excellent mild flavor. Like all flatfish, a turbot yields two or four fillets, with meatier back fillets than belly portions. Fillets from turbot are quite meaty. A rim of fatty tissue on the fin side of each fillet contains a row of “kernels” of snow-white meat.